1.Sulfur compounds in fresh garlic have a strong anti-bacterial anti-inflammatory effect on a variety of cocci, bacilli, fungi and viruses are inhibited and killed, is currently found in natural plant antibacterial one of the strongest.

2.Fresh garlic contains a called "propylene sulfide," the spicy, have good killing effect on pathogens and parasites, can prevent colds, reduce fever, cough, sore throat and stuffy nose and other cold symptoms.